HeyJaredRituparna Roy
- Indexed articles, last 90 days
- 6
- Latest publication
- Sep 27, 2026
- Outlet visibility, for Livemint
- Top 10K sites
- Earliest in this view
- Jul 24, 2026
Latest articles
‘Meat’ author Bruce Friedrich says alternative meats can create jobs in India | Mint (opens the original)
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This is a Mint Premium article gifted to you.Subscribe to enjoy similar stories. Bruce Friedrich, 57, does not want you to stop eating meat. Instead, as founder and president of the Good Food Institute (GFI), a US-based non-profit working on alternative proteins, he wants people to look at how meat is produced. When Friedrich founded GFI in 2016, his aim was to create a conversation around plant-based and cultivated meats, the latter being meat grown from animal cells in a controlled environment
Follow the wok and sizzle to these ‘zi char’ stalls in Singapore | Mint (opens the original)
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This is a Mint Premium article gifted to you.Subscribe to enjoy similar stories. What happens when a breakfast cereal is tossed with butter, curry leaves, chillies and prawns in a hot wok until everything turns golden and crisp? Some might call it experimental. But Nestum, the multigrain breakfast flake in Singaporean households, has played a key role in the making of cereal prawns—a fixture on zi char menus across the city today. Zi char (also tze char) is the combination of two words in Singap
Meet the chef bringing the cuisines of the Tamil diaspora to fine-dining | Mint (opens the original)
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This is a Mint Premium article gifted to you.Subscribe to enjoy similar stories. When chef Gokul Kumar Mohit, also known as Goku, travelled to Mandapam about two years ago, he was intrigued by the food culture of the local seaweed farmers in the coastal town in southeast Tamil Nadu. Situated on a narrow strip of land surrounded by the Palk Strait to the north and the Gulf of Mannar, “they incorporated ingredients that are relatively new to their food systems and created their own ways of cooking
Does your ‘modak’ really need matcha or cheesecake flavours? | Mint (opens the original)
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This is a Mint Premium article gifted to you.Subscribe to enjoy similar stories. Last year, Krishna Arora found himself at the centre of a row after posting a recipe video of ravioli modak—a pasta-inspired take on the traditional sweet commonly associated with Ganesh Chaturthi. The Delhi-based content creator, 29, says the comment section was rife with criticism, with questions about authenticity, and arguments that certain traditions are best left as they are meant to be, especially when it com
What North-East India eats during the monsoon | Mint (opens the original)
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This is a Mint Premium article gifted to you.Subscribe to enjoy similar stories. It tastes like chicken,” says restaurant owner Watirenla Longkumer, referring to the field frogs that appear during the rainy season in Nagaland. It’s one of the many foods that the monsoon brings from the forests, fields and streams into the kitchens of the North-East. When night falls, a generations-old culinary tradition comes alive across the region, as locals, armed with torchlights and bags, wade into flooded
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